Edamame "Guacamole" with Chile-Dusted Pita Chips

edamame-dip Photo: Joseph DeLeo; Styling: PJ Mehaffey


  • 4 cups frozen shelled edamame, thawed
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup warm water
  • 1 diced small red onion
  • 1 cup bottled diced roasted red bell peppers
  • 1 cup diced yellow bell pepper
  • 2 tablespoons lime juice
  • 1 minced jalapeño
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pitas
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder


Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.

    Chris Santos is the co-owner of and award-winning executive chef at The Stanton Social in New York City.
  • Yield: Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)

Nutritional Information

Calories per serving: 298
Fat per serving: 13g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 30g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 653mg
Calcium per serving: 88mg
Chris Santos